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Friday, September 30, 2011

Fried Teochew Beancurd With Chinese Celery [Kin Chye]


Soya products [tofu, taukwa, tofu puff, beancurd sheets etc] are probably the most essential ingredients when preparing vegetarian dishes.  A soya product like tofu can be a main ingredient to a dish.  For this dish, I used Teochew taukwa [semi soft beancurd] with chinese celery [kin chye in hokkien dialect]. 
Ingredients
3 pieces Teochew beancurd - cut into 4 cubes
2 stalks of kin chye - cut 1" lengths
enough oil for frying
2 tbsp light soy sauce
1 tbsp oyster sauce
a dash of pepper
a dash of sesame oil
a dash of cooking wine
  1. Fry tofu pieces in hot oil till golden brown.  Dish out and set aside.
  2. Remove all the oil.  Using the same wok, add in chinese celery.  Stir fry and add in seasoning with a little water.  Bring it to a boil and return the fried taukwa.  Stir to mix sauce and taukwa.
  3. Dish out on plate to serve with rice.

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